1 hour 30 minutes
WHAT YOU NEED
250g (8 ounces) dried figs, chopped finely
1/2 cup (125ml) boiling water
2 tablespoons brandy
1 cup (250ml) pouring cream
2/3 cup (150g) caster (superfine) sugar
1 teaspoon vanilla extract
2/3 cup (200g) thick (double) cream
1 1/4 cups (175g) plain (all-purpose) flour
1 1/3 cup (55g) icing (confectioners’) sugar
1/4 cup (30g) ground almonds
125g (4 ounces) cold butter, chopped
1 egg yolk
1 teaspoon iced water
WHAT TO DO
To make the pastry
1. Process flour, sugar, ground almonds and butter until crumbly.
2. Add egg yolk and the water; process until ingredients come together.
3. Knead dough gently on floured surface until smooth.
4. Wrap in plastic wrap; refrigerate 30 minutes.
To make the tart
1. Grease 24cm (9 1/2-inch) round loose-based flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin; press into side, trim edge. Refrigerate 20 minutes.
2. Preheat oven to 200°C/400°F.
3. Place tin on oven tray, line pastry case with baking paper; fill with dried beans or rice. Bake 10 minutes. Remove paper and beans; bake about 8 minutes or until pastry is browned lightly. Cool. Reduce oven to 150°C/300°F.
4. Meanwhile, place figs and the water in small saucepan; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until mixture is thick and pulpy. Remove from heat; stir in brandy. Blend or process fig mixture until smooth; spread into pastry case.
5. Bring pouring cream to the boil in small saucepan; remove from heat. Whisk eggs, sugar and extract in medium bowl until combined. Gradually whisk hot cream mixture into egg mixture; pour custard into pastry case.
6. Bake tart about 20 minutes or until custard sets. Cool 10 minutes. Using a blowtorch, caramelise top of tart. Cool in tin.
7. Serve tart dusted with a little sifted icing sugar, if you like, and thick cream.
Nutritional count per serving
43.9g total fat (26.3g saturated fat); 2826kJ (676 cal); 60g carbohydrate; 8.2g protein; 5.6g fibre